Aaloo Samosa

Crispy triangular-shaped pastry shell filled with a stuffing of potatoes,onions and peas sauteed in aromatic Indian spices, makes Samosas a favorite Indian snack. Served with chutney or famous Masala Chai, they are a perfect treat any time of the day!

Preparation Time: 15-20 mins                         Cooking Time:20 mins

Serve:   20-24 samosas

 Ingredients
For the Pastry

• 3 cups all-purpose flour (maida)


• 1 tbsp semolina (rawa)


• 2 tsp salt


• 3-4 tbsp oil


• warm water for kneading the dough


• Oil for frying

For the Filling

• 3 large potatoes – boiled and mashed


• 3/4 cup peas – boiled


• 1/2 cup onions – chopped finely(optional)


• 3-4 tbsp coriander leaf– chopped finely


• 1 tbsp cumin seeds


• 2-3 tsp Amchoor(dry mango powder)


• 2-3 tsp red chilli powder


• 3 tsp salt


• 2-3 green chillies – chopped


• 1 tbsp garlic paste(optional)

Method

1. For the pastry, mix the salt, semolina and flour together and add the oil to it.


2. Mix well so that the entire flour is oiled and forms crumbles.


3. Now knead the dough (not too thin or soft, just pliable enough) using warm water. This helps make the crust more crispier.


4. Cover with a wet cloth and leave aside for 15 mins.


5. For the filling, set a pan on medium heat and add the cumin seeds and green chillies.


6. Add the garlic paste and onions and saute for a minute.


7. Then add the remaining ingredients and mix well. Keep aside to cool.


8. Now take a small portion of dough, roll into a ball and use a rolling pin and some extra flour to form a large 5″x5″ circular shaped puri.


9. Cut into 2 semi-spheres using a knife.


10. Put little water and flour mixture at the straight edge, then roll the 2 sides/edges over to form a Cone .


11. Fill 2 tbsp of the filling in the center of Cone.


12. Use flour and water mixture on the edges to seal top properly and form a conical pastry.


13. Make all the samosas in this way and refrigerate for 5 mins.


14. Meanwhile, heat oil in a large pan on medium flame. When the oil gets hot enough, drop 4-5 samosas in the frying pan at a time and fry on both sides at low-to-medium flame till they turn into a light golden color (about 2 min). Do not over-fry.


15. Remove and drain them on a tissue paper.


16. You can reheat them in the convention microwave or oven if you want to savour them later.


17. Serve the hot Aloo Samosas with Green Chutney or the classic Imli Chutney!

Tip:

Fry your samosas over even medium heat and always re-heat them (fry again) before serving. This makes them extra-crispy! And of course, kneading the dough with warm water also adds to the crispiness.